Liboke ya Mbisi
A Congolese dish whose name, 'liboke,' is Lingala for a packet or parcel of food cooked in leaves. Real liboke traditionally uses Marantaceae leaves, a specific Central African leaf family used for this technique, rather than just any wrapper, though banana leaves or foil are common, more accessible substitutions today. Freshwater fish like tilapia or capitaine is marinated in onion, garlic, chile, ginger, and herbs, then wrapped in leaves softened by passing them briefly over a flame, and traditionally grilled over open coals rather than baked in an oven, which is a modern shortcut — the leaf-steaming over real fire is what gives liboke its distinct smoky, herbal flavor.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 whole tilapia or other freshwater fish, cleaned
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 chiles, minced
- 1 tbsp ginger, minced
- Parsley or sorrel leaves
- Juice of 2 limes
- 3 tbsp oil
- Banana leaves (or Marantaceae leaves), for wrapping
Steps
- Marinate the fish with the onion, garlic, chile, ginger, herbs, lime juice, oil, and salt for 30 minutes.
- Pass the banana leaves briefly over an open flame to soften them.
- Wrap each fish tightly in the softened leaves.
- Grill the parcels over open coals (or bake at high heat) for 30-40 minutes, until the fish is cooked through.
- Serve the parcels whole, unwrapped at the table.